Vegetable Stock

Vegetable Stock

Did you know that food waste costs the average UK household £470 a year, which is the equivalent of around £60 a month*. There are lots of small things we can do to reduce waste in the home - and making this vegetable stock out of leftovers is one of our favourites. Not only is it simple to make, but it tastes infinitely better than shop bought stock. Any leftover stock can be frozen and used at a later date.


Categories: Marinades & Dressings, Vegetarian

Serves: n/a Preparation time: 10 mins Cooking time: 60 mins



Add a mixture of the following, or whatever vegetables you have left over in your fridge:

  • 1 to 2 onions
  • 2 to 3 carrots (or carrot ends)
  • 3 to 4 celery stalks
  • 4 to 5 sprigs fresh thyme
  • 1 bay leaf
  • 1 small bunch parsley
  • 1 teaspoon whole peppercorns
  • Leek greens
  • Fennel
  • Tomatoes
  • Mushrooms + stalks
  • Parsnips
  • 2 tbsp Filippo Berio Olive Oil


  1. Thoroughly wash the vegetables and roughly chop - don't worry about peeling.
  2. Put all the ingredients into a large pan and fill with enough water to cover them plus a few inches above. Less water means a more concentrated stock.
  3. Bring to almost a boil. Once it starts bubbling, cover and reduce the heat.
  4. Simmer very gently for about 40 - 60 minutes.
  5. Strain into a large bowl.
  6. Divide the stock into storage containers, cool completely, and then freeze.

Cooks tips

A way to add more flavour to your stock is by sweating the vegetables before adding the water. Do this by cooking the vegetables with a little olive oil, for about 10 minutes on a low heat, so that they start to soften and release their liquids. Then add the water.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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